Raw salad dressings: 4 easy-to-make recipes

Today we are going to learn some options for raw salad dressings that are super easy to make, and will bring even more pleasure to consuming something healthy during your meals.

Salad Raw salad is a culinary dish that consists primarily of fresh, uncooked vegetables. When we consume lettuce, cucumber, and tomatoes, we are eating a raw salad.

And this type of dish is extremely delicious, nutritious and is usually a side dish, but depending on your diet it can be the main dish.

4 dressing options for raw salads

The flavor of raw salad can be enhanced with raw salad dressings and sauces, such as olive oil, balsamic vinegar, lemon juice, salt, pepper, garlic, and other seasonings.

But you can easily improve this type of accompaniment, see some options:

1 – Pesto sauce

• 1 cup of washed and dried basil leaves;
• 10 pecans;
• 150ml of olive oil;
• 2 garlic cloves;
• black pepper to taste;
• salt to taste;
• 60g of parmesan cheese.

To prepare this raw salad dressing recipe, you will need to put all the ingredients in a food processor or blender and blend. Easy, right?

It is extremely easy to prepare and will be a delicious sauce to accompany not only your salad, but also other dishes.

2 – Yogurt sauce

• 3 tablespoons of natural yogurt;
• 1 tablespoon lemon juice or vinegar;
• 1 drizzle of olive oil;
• salt to taste;
• black pepper to taste;
• garlic flakes to taste;
• 1 tablespoon of mustard.

Separate a container with a lid and add natural yogurt and lemon juice, mix well and add the mustard and olive oil.

Mix well again until everything is incorporated and homogeneous. Add your seasonings and mix again.

Close your jar and leave the container in the refrigerator for a few minutes before consuming in your salads.

3 – Tartar sauce

• 3 tablespoons of mayonnaise;
• 1 tablespoon of mustard;
• 1 can of cream;
• 2 tablespoons of lemon juice;
• ½ tablespoon chopped parsley;
• 2 tablespoons chopped pickles or cucumber;
• 1 tablespoon of onion.

Start by placing the onion and a dash of oil in a pan, sauté the onion until golden and the other ingredients.

Let it simmer for at least 10 minutes or until your sauce starts to thicken.

In a pot, place the cream (without the whey), mayonnaise, parsley, mustard, sautéed onion and pickles. Mix well and it's ready.

4 – Béarnaise sauce

• 125 grams of cold butter in pieces;
• 2 egg yolks;
• 4 tablespoons of white wine;
• 1 bay leaf;
• 1 sprig of thyme;
• 4 chopped red onions;
• 2 tablespoons of tarragon;
• 4 tablespoons white wine vinegar.

For this béarnaise sauce, use a small saucepan and heat it with onion, pepper, 1 tablespoon of tarragon, white wine, vinegar, salt, bay leaf and thyme.

Allow the liquid to reduce until only a tablespoon remains, then strain to remove what is left.

In another pan or bowl, mix the separated egg yolks with the reduced mixture and bring to a boil. bain-marie.

Continue beating and gradually add the butter until it forms a thicker sauce.

When it reaches this consistency, remove from the heat, add the rest of the tarragon and add the lemon drops.